Ragi Dosa

Ragi is very popular in the South and most families use it in their daily meals. It is one of the best and healthiest ways to start the day. It is rich in calcium, protein and iron . It is good for diabetic patients and is also a good source of fiber. When I was introduced to ragi, I didn't seem to like it, maybe because of the colour, I assumed it would be tasteless. But after the first bite I fell in love with these dosas. 

Ingredients:-

• ½ cup rice
• ½ cup urad dal
• 1 cup ragi flour
• 1 tsp fenugreek seeds 
• salt to taste

Method :-

• Wash and soak urad dal, rice and fenugreek seeds in enough water for at least 3 hours.
• Grind them to a smooth paste using very little water.
• Mix in ragi flour and whisk the batter well.
• Keep the batter to ferment for at least 8 hours.
• Add salt and adjust water to the batter if required.
• Heat a non stick pan.
• Take a ladle full if batter and spread well on the pan using the back of the ladle.
• Sprinkle some oil / ghee on the sides and top of the dosa.
• Cover and cook on slow flame.
• Remove carefully when the sides leave the pan.
• Serve hot with coconut chutney or any chutney of your choice.

Notes:-

• The batter should not be runny when you keep it for fermenting.
• You may add chopped green chillies and onion to the batter if you wish.
• You may refrigerate the leftover batter for future use. 

Happy Cooking!!